Instructions

Rinse quinoa (if needed) and cook according to package instructions, using broth instead of water.

Meanwhile, heat avocado oil in a skillet over medium-high heat. Toss chicken cubes in taco seasoning. Add chicken to skillet and cook until almost done. Add diced bell pepper and continue to cook until chicken is done and pepper pieces are fork tender. Set aside.

Place cilantro, green onion tops, lime juice, and garlic-infused oil into a blender. Blend until almost smooth – there will still be small pieces of cilantro in the sauce.